BambiLeigh ~ New Posts Tuesdays and Fridays

Vegetable Gumbo

Hi guys! As it’s still the beginning of the year and everyone’s conscious about what they’re putting into their bodies, I thought it was a great time to share one of my favourite recipes with you.

Although ‘gumbo’ sounds like it belongs in a certain froggy themed Disney film, I make a batch of this about twice a month to divide up into portions and take to work for a filling lunch. This is also freezer friendly which is a bonus, and it only takes about 25 minutes. It’s really easy to make and it’s a lot healthier than your usual lunch time sandwich – what’s not to like?!

I’m terrible when it comes to measuring and weighing out ingredients – I use different amounts each time. The amounts below are the ones I went with today, but you can honestly chuck in whatever you fancy. Luckily this is one of those recipes where you can’t really go wrong!

Ingredients

I always use a heavy bottomed soup pan when making gumbo, but I guess any pan would do. First sweat off the onion with the garlic and a little cooking oil of your choice (I use Fry Light), then add in the cajun spice – the amount of garlic and cajun you use is entirely up to you. The more cajun you use the spicier it will be.

Now add in the carrots, stock and passata and leave to simmer away for about 10 minutes. Add the pepper and cannellini beans in for the last 5 minutes, then either serve, freeze or portion up into lunch containers! I usually eat it as it is, but it’s great served with rice if you want a bulkier dinner option – I’ve even added some leftover pasta!

I was going to point out that this is actually a Slimming World recipe and is syn free… but who cares?! If you’re on SW – great, you can add this to your armoury. If you’re not on SW – great, you’ve discovered another healthy and super easy recipe to help you towards whatever health goals you’ve set yourself for January!